The dish that changed something · 1997
Ispahan
Pierre Hermé · 1961 · Paris and Tokyo
Rose, lychee and raspberry between two macaron shells. Hermé composed flavour the way a perfumer does and the macaron stopped being a petit four.
Why it works
Rose is aroma with almost no acid, raspberry is acid with little aroma, and lychee sits between them — together they read as one fruit that does not exist.